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Festival Stop #2: Dawson City Music Festival!

After a long journey (three planes over two days!), we finally arrived in the town of Dawson City.

The Dawson City Music Festival is just like the town itself, a unique and intimate experience only hosting about 1600 people each day.

It felt like the festival was magical to everyone there, and you could tell that the performers were just as excited as the audience members.

The festival workshops, in particular, were incredible; we watched everyone from local singer-songwriter Kevin Barr, to The Constantines side project Baby Eagle, play in impressive historic venues such as St. Paul’s Anglican Church and the Palace Grand.

 

Of course, the main stage was nothing to miss either.

The Constantines played, and you could tell they were no strangers to the North.

From the first strum of a guitar to the last, the room was on fire, and it was solid proof that rock and roll must make people go crazy.

Everyone we met at the festival was incredibly friendly and welcoming, in particular Tim Jones, the festival’s 25-year old producer and artistic director/genius from Toronto.

He’s been the producer for three years now, his first year in action being the festival’s 30-year anniversary in 2008, and he has the festival’s only year-round position. He gave us a short driving tour of Dawson City at one point during the weekend, and displayed such a sense of pride in the city’s living history and uniqueness, it’s no wonder that despite his young age and the fact that he isn’t from Dawson originally, he has managed to fully maintain the integrity of Canada’s “tiny, perfect festival.”

We also had the good fortune to meet Fred Penner at the Dawson City airport, and he was incredibly excited for us when he heard about the Grasshoppin’ contest. He even grabbed the Good Lovelies and told them about it! He said that he had a great time at the festival, and was really happy with how it turned out. As were we!

Thanks again to everyone at Big Rock and DCMF for a great time; we’ll definitely come back to this incredibly intimate and unique festival in the near future!

See you all in Calgary at the Calgary Folk Music Festival this weekend!

If you want to live vicariously through Parker and Jenna this summer, follow Big Rock Brewery on Twitter or visit the Grasshoppin’ Contest Facebook Page.

But, if you want to BE Parker and Jenna next summer, enter the Grasshoppin’ Contest!

Join our Grasshoppin' Facebook Group

Our legendary summer as the official Big Rock Grasshoppin’ Contest Winners has officially begun!  When Parker and I arrived in the ‘Peg we headed straight to the festival.

Perfect for keeping our cold ones, cold!

When we got there, we met up with Darlene, Big Rock’s (awesome!) Manitoba rep. She gave us our VIP passes, and took us to the VIP reception area where we got a sweet swag-bag from the festival folks, which included their lovely new reusable mugs.

 We had a few Grasshoppers, and were introduced to all kinds of important Big Rock and festival people!

The Winnipeg Folk Festival is unique in that it is held at a Provincial Park (Birds Hill), rather than taking place in the city.

This means CAMPING instead of a hotel stay! We had some trouble setting the tent up, but after about an hour of fiddling, we managed to make it stand up!

 It even stayed that way for the rest of the weekend. Success!

The campsites at the festival are INSANE! Despite our tent troubles, we were definitely happy that we chose to camp. 

Over the course of the weekend, we saw a parade complete with marching band, more than one drum circle (if you can call 200 people on bongos a “circle”), multiple temporary DIY stages, some of which were built to look like giant pyramids and sphinxes, impromptu musical sessions and live artwork, and the occasional crowd of streakers racing past.

It was brilliant, and the best way I can think to describe it is as a little prairie-style Burning Man.

As for the festival itself, we watched a ton of excellent live shows, including Jimmy Cliff, the Avett Brothers, Konono No. 1, Delhi 2 Dublin, John Hiatt, Arrested Development and Ghostkeeper.

  

We also really enjoyed the food backstage, it would definitely be worth it to volunteer at the fest just to eat that food all weekend!
Of course, we met a bunch of people and also spent a lot of time in the Big Rock Tavern!

Winnipeg has a really green festival and they even have compostable beer cups, so that was great.

Next up: Dawson City Music Festival! Hope to see you there!

~~~~~~~~~~~~~~~~~~~~~~~~~~~If you want to live vicariously through Parker and Jenna this summer, follow Big Rock Brewery on Twitter or visit the Grasshoppin’ Contest Facebook Page.

But, if you want to BE Parker and Jenna next summer, enter the Grasshoppin’ Contest!

After all the beer commercials were played and all the awards handed out at the 17th Annual Big Rock Eddies, there was a bit of gloom hanging over the heads of some of the staff here at Big Rock.
No doubt, the event was another success; we launched our new Gopher Lager, we celebrated the Brewery’s 25th anniversary, and everyone had a great time, but in the hours after the event something was obviously missing.
EDDIE WAS GONE!

Soon it became quite apparent that our beloved 8ft Styrofoam statue was in fact stolen.

Surveillance pictures showed an urban cowboy hauling it out the back doors of the EPCOR Centre with an accomplice not far behind. Even when we saw the security pictures, we couldn’t believe someone would want to steal our Eddie!

For weeks we waited and waited, expecting our “friends” would do the right thing and bring Eddie home, but not one phone call, email, Tweet or Facebook message. We knew we had to do something if we ever wanted to see Eddie again.

A couple calls went out to the media and everyone helped to spread the word, and then the next morning, we get a call from our faviourite cowboy.
A U of C student came forward, and admitted to taking Eddie, apologized for doing so, and agreed to face the staff and the media by bringing the statue back to the brewery and answering to the real Ed himself.

So this blog post is to say thank you.

Thank you to everyone who helped us get the word out about our missing Eddie, and supporting us in getting it back.

And yes, while we certainly didn’t want Eddie to be stolen in the first place, we want to thank our culprit for bringing Eddie home in one piece…. just don’t do it again!

Big Rock Brewery adds a new brew to the mix.

Big Rock's Newest Addition: Gopher Lager

Just like the critters that take over Canada’s prairie landscape every year at around this time, we too at Big Rock have found ourselves inundated by Gophers.

Not the four-legged kind though, I’ve just created my newest beer, Gopher Lager, and you’re going to love it!

As our fans already know, Big Rock already has a great line-up of beers, but most of them are ales. I wanted to include a lager in the mix, and Gopher is an easy drinking all-malt lager, that’s lighter in body but also has a nice hoppy flavour without the bitterness.

You’ll find Gopher to have a bit more character than the average lager found on the prairies. We made it with Alberta two-row barley, choice imported saaz hops and special lager yeast. Just like all our other beers, it contains no preservatives, additives, or adjuncts. The result is a clean, crisp flavour with a nice hoppy flavour and aroma but with no bitter aftertaste.

Sounds good right!? So where can you get it?
Well if you’re in Calgary during the last weekend of May, you can try Gopher at the Calgary International Beer Fest, and you’ll also find it at Lilac Fest on the same weekend.

Then at the beginning of June you’ll be able to order it in bars and restaurants throughout Alberta and by June 14th you’ll be able to buy it in retail stores.

Look out Saskatchewan, you guys are next, stay tuned for arrival dates, and then, before you know it, Gopher is going to start rapidly multiplying and you’ll be able to get it everywhere!

Hope you like it, let me know what you think!

No matter what the weather holds this May Long Weekend, one thing’s for sure, having a Big Rock Beer in your hand will make it a lot better!

That being said, I’ve carefully selected some dishes that will tingle your taste-buds when washed down with a Trad, Hopper or Big Rock Lime.

But just like our beer, I like to make my pairings from scratch, with fresh ingredients, so below you’ll find some great recipes to have with our great beer.

Enjoy!

Big Rock Lime & Guacamole

What we love about our Big Rock Lime is that it’s Beer 1st, Lime 2nd.

If you want more lime, give a squeeze, and if you want that lime flavour to come out even more, make this Guac!

Ingredients

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro leaves, finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

Method

1Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Grasshopper & Spolumbos

A Grasshopper is a wheat ale, and nothing goes better with wheat ales than sausages, and where do the best sausages come from??? Spolumbos of course!!  

Mike Palumbo has this great recipe I just had to share it with you.

Michael’s Italian Sausage with Potatoes and Peppers

  • 2 links Spolumbo’s Mild or Spicy Italian Sausage
  • 1 tablespoons olive oil
  • 3 large potatoes (cubed 1/2 inch)
  • 2 red bell peppers (cut julienne style)
  • 1 cup white onion (chopped)
  • 3 cloves of garlic (chopped fine)
  • 1/2 tsp crushed chilies or 1 1/2 tsp chili powder
  • 1 1/2 tsp of ground oregano

salt & pepper to taste

Bake or barbecue sausages until almost done. Cut to bite-size portions and set aside. Heat oil over medium heat in a deep fry pan. Add potatoes. Cook potatoes 5 minutes, add peppers, onions and garlic. Cook 10 minutes more, stirring occasionally. Peppers should begin to soften, potatoes will be crispy brown. Add sausage, simmer an additional 10 minutes. Mix in remaining spices one at a time. Serves 4.

Trad and Pie!? 

I know it sounds weird, but if you serve our Traditional Ale @ 5 degrees Celsius, or even warmer, you’ll really get a full, rich caramel flavour. And what’s the perfect accompaniment to caramel? Good ole apple pie.

 Ingredients: 

  • 6 Granny Smith Cored Sliced Tart Green Apples
  • 2 Cups Of White All Purpose Baking Flour
  • 2 Tablespoons Of Cold 2% Milk
  • 1/2 Cup Of Wesson Pure Vegetable Oil
  • 1 Teaspoon Of Fine Ground Table Salt
  • 3/4 Teaspoon Of Organic Ground Cinnamon
  • 1 1/2 Cups Of C&H White Superfine Sugar
  • 1/2 Cup Of Real Salted Butter
  • 1/2 Teaspoon Of Organic Ground Nutmeg

 Method:

To get started, first you should preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

To begin the pie crust, first take out a large mixing bowl.

Add into the bowl one and a half cups of white all purpose baking flour, the vegetable oil, milk, one and a half teaspoons of sugar, and the table salt.

Blend the ingredients together using an electric mixer until the crust dough is firm.

Spread the dough evenly over a nine inch pie pan, making sure the dough covers the pan sides.

Crimp the edges of the dough around the edge.

Next onward to the pie filling.

Take out another mixing bowl, and add in a three quarters cup of sugar, three tablespoons of baking flour, the cinnamon, and nutmeg.

Mix these ingredients together until they are even and consistent.

Next add in the sliced seedless cored apple pieces, seal the bowl, and then toss it vigorously until the fruit is evenly coated.

Moving along, next spread the apple filling out in the pie pan with the prepared unbaked crust.

Now you will be preparing the pie topping.

Take out a pastry cutter, and mix together half a cup of flour, half a cup of white sugar, and the butter.

Once the topping is crumbly, sprinkle it over the top of the apple filling.

You are now ready to bake your pie for forty five minutes, or until the crust is lightly golden.